This buttery-rich crust is perfect for fruit pies and is surprisingly easy to handle. The recipe below is for one pie crust — so be sure to double the recipe if making a double-crusted pie. This is also a great crust for galettes.
INGREDIENTS:
1 1/2 cups all-purpose flour, spooned and leveled
½ teaspoon salt
2 tablespoons granulated sugar
1 1/2 sticks (12 tablespoons) very cold unsalted butter*, cut into 1/2-inch cubes
1/4 cup very cold water
METHOD:
In a food processor bowl, combine the flour, salt, and sugar. Pulse a few seconds to combine. Add the cold butter cubes and process just until the butter is the size of peas, about 4-5 seconds. Sprinkle the mixture with ice water and process just until moistened and crumbly, about 4-5 seconds.
Transfer the dough to a lightly floured cool work surface and knead a few times, just until it comes together into a ball. Flatten and pat the dough into a disk. Lightly dust the work surface with flour again and dust the dough with flour, as well.
Roll out the dough to fit your baking tin, turning and adding more flour as necessary so the dough doesn’t stick.
Refrigerate the crust while making the filling, if it’s not made ahead. Then fill and bake as usual using your own pie recipe.
*Use a flavorful butter such as Kerrygold or Plugra for best results.
